Gazpacho (Spanish cold vegetable soup)

1  cucumber
1  red pepper and 1 yellow pepper
½–1  red chilli pepper
6  ripe tomatoes
1  medium-sized onion
5  cloves of garlic or one bulb of solo garlic
1 litre  tomato juice
2 tbsp  olive oil
1 tbsp  red wine vinegar
salt
black pepper

Peel the cucumber and cut it in half lengthways. Dice the cucumber, peppers and chilli, after first removing the seeds. Blanche the tomatoes by immersing them in boiling water for a moment and then skin them and remove their seeds. Dice them together with the onion and garlic.

Heat the olive oil in a large frying pan and lightly fry the onion, garlic and chilli. Add the peppers, tomatoes and diced cucumber, followed by the tomato juice and red wine vinegar. Season with salt and black pepper. Allow to simmer for a moment.
Reduce to a soup in a liquidizer or with a hand mixer in a bowl. Check for taste and allow to cool. Then move the soup to the refrigerator.

Avocado paste

2  ripe avocados
juice of 1–2 limes
1–2  pots of freshly grown coriander
salt

Cut the avocados in half and take out their stones. Mash the flesh with a fork and mix with the lime juice and chopped coriander leaves in a bowl. Add salt.
Use a spoonful of this paste to garnish the gazpacho when served in individual glasses or in a bowl.

« Back